Author Notes
Just like their non-vegan counterpart, Yamadillas (vegan quesadillas) make for a quick dinner on busy weeknight. Throw them on the grill to make this simple vegan meal extra special. —Kayli Dice
Ingredients
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2
large sweet potatoes, peeled and cubed
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1/2 cup
salsa
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1 tablespoon
chili powder
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1
lime, juiced
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1/4 cup
nutritional yeast
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2 cups
cooked black beans
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8
whole wheat tortillas
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Salt and pepper to taste
Directions
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Put the cubed sweet potatoes in a saucepan with enough water to cover. Bring to a boil, then reduce heat, cover and simmer until fork-tender.
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Transfer cooked sweet potatoes to a mixing bowl and add salsa, chili powder, lime juice, and nutritional yeast. With a fork, smash and mix until well-combined. Fold in black beans. Add salt and pepper to taste.
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Heat a grill or grill pan over medium heat. Spread a heaping ½ cup of the sweet potato mixture onto a tortilla. Top with a second tortilla and gently press it down. Repeat with remaining tortillas.
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Slice into triangles and serve.
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